2 ounces reduced-fat process cheese (Velveeta), cubed
1/8 teaspoon salt
1 medium sweet red pepper, cut into 1/8-inch strips
1 medium sweet yellow pepper, cut into 1/8-inch strips
2 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1/8 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm.
In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon zest and pepper; mix well. Toss with pasta mixture.